Signature Duck Carnitas Taco Kit for 4
Ships Nationwide in U.S.
Not eligible for shipping to CanadaThis dish was featured in Bon Appetit’s Taco Nation and helped Nixta win a James Beard Award! To make this iconic taco, duck is slowly confited over 14 hours, and it’s shredded and topped with tangy and garlicky salsa cruda, crisp cilantro, mild thinly-sliced onions, and some radish for a little bite!
Nixta Taquería isn’t your typical taco shop. Founded in 2019 by James Beard Award-winning chef Edgar Rico and Sara Mardanbigi, it toes the line between traditional and unconventional. On the traditional side, they’re making all of their own masa and tortillas in-house from heirloom Mexican corn. And on the unconventional side, they’re filling those tortillas with duck confit carnitas and yellowfin tuna with furikake and microgreens. Nixta has racked up accolades for its fun atmosphere, incredible food, and community-minded mission (it’s the home of Austin’s first free community fridge), and Chef Rico won the James Beard Award for Emerging Chef in 2022. It’s truly a taquería unlike any other, and it’s now shipping nationwide!
This package serves 4 people and includes everything you need to make 8 Duck Carnitas Tacos
- Duck Carnitas (1 lb.)
- Salsa Cruda (4 oz.)
- Cilantro (1 oz.)
- Onions (2 oz.)
- Radish (1 oz.)
- 8 Tortillas (each 1 oz.)
- Choose to add on more!
Add On Options Include
- Chips & Dip
- Chips (4 oz.)
- Salsa (6 oz.)
- Beans (6 oz.)
- Nixta Taqueria Beanie
- Taco Kit ships with ice packs, may thaw in transit.
- Upon arrival, store all ingredients in the refrigerator for up to 5 days.
- Reheat from a refrigerated state.
To Serve
- Remove all garnishes, salsa, and Maldon salt from the plastic.
- For the garnishes (cilantro, onions, and radish), place each in a bowl.
- Heat a large skillet over medium heat, add the duck meat in a single layer and cook, without stirring, until crispy on the bottom and hot through, 3-4 minutes.
- Set aside the duck meat and any fat that has rendered out while cooking.
- Remove tortillas from package.
- Heat comal or skillet to medium-high.
- Lightly brush some reserved duck fat on the tortillas and add to the comal or skillet.
- Flip it after 15-20 seconds and let the other side heat up for another 15-20 seconds.
- Assembly time! Grab a tortilla, then build in this order: duck carnitas, salsa cruda, onions, cilantro, radish, a squeeze of lime, and a pinch of Maldon salt.
- Eat and enjoy!
- Duck Carnitas – Duck, Onion, Garlic, Cilantro, Tomatillos, Orange, Radish, Heirloom Corn. Allergens: Allium
- Tortillas – Masa, Harina, Water
- Beans – Duck Fat, Refried Black Heirloom Beans, Queso Fresco Contains Dairy
- Salsa – Onion, Garlic, Cilantro, Tomatillos, Orange, Radish, Heirloom Corn Allergens: Allium
Austin’s James Beard Award-Winning Taco Shop
Austin’s James Beard Award-Winning Taco Shop
Nixta Taquería isn’t your typical taco shop. Founded by James Beard Award-winning chef Edgar Rico and Sara Mardanbigi, it toes the line between traditional and unconventional. On the traditional side, they’re making all of their own masa and tortillas in-house from heirloom Mexican corn. And on the unconventional side, they’re filling those tortillas with duck confit carnitas and yellowfin tuna with furikake and microgreens.
Chef Rico started cooking at age 10 and spent time in the kitchens of legendary restaurants including Craft, Sqirl, Son of a Gun, Trois Mec, and Pujol before opening Nixta in 2019. It’s racked up accolades for its fun atmosphere, incredible food, and community-minded mission (it’s the home of Austin’s first free community fridge), and Chef Rico won the James Beard Award for Emerging Chef in 2022. Nixta is truly a taquería unlike any other, and it’s now shipping nationwide!
